This is a sponsored post in partnership with the California Walnut Board. All words and opinions are our own. Thank you for supporting the bran...
-
-
*Serves four For the soup: 8 cups of water 1⁄2 cup of shoyu 1 heaping tablespoon of finely grated fresh ginger Zest from 1⁄2 lemon, pl...
-
There was a time when I was a die-hard Jersey girl. New Jersey was the first place I ever lived in America and for a girl who had a sizable collec...
-
I'm a salad kind of girl. Though I rarely post salad recipes, I actually eat quite a bit of salad, particularly in the summer. I don't eat salad a...
-
Order your copy of Pancakes: 72 Sweet and Savory Recipes for the Perfect Stack here. Growing up in the suburbs, I could clearly identity a hand...
-
When you live in California, sometimes you feel hours behind everyone else. Weirdly, we watch a recording of the ball dropping in Times Square on ...
-
Ten years. That's how long it's been since I stepped out of high school for the very last time. This past weekend, I dragged, err, took, Matt to m...
-
Anna has been a lovely reader of Turntable Kitchen for some time, so when she came to us suggesting she pull together a special playlist and recip...
-
Hey Friends! Shelly from Vegetarian ‘Ventures here today to chat all things fall! Not sure what it’s like in your neck of the woods but we’v...
-
I’ve noticed something interesting recently, about the way my generation thinks about the present and the future. Our everyday lives seem to def...
-
Serves six 4 lbs of chuck roast 1 tablespoon of olive oil 1/3 cup of apple cider vinegar 3 garlic cloves, thinly sliced 2 tablespoons of ta...
-
I was hoping to do a little experiment: to write in the third person. But each time I tried, it felt entirely unnatural. I've always had trouble w...